Fork
These rich and fudgy brownies are a chocolate lover's dream, perfect for satisfying your sweet tooth or sharing at a gathering. With a delightful balance of cocoa and chocolate chips, they're sure to impress friends and family alike!
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, melt the unsalted butter in the microwave or on the stovetop until fully liquid. Let it cool slightly before continuing.
Whisk in the granulated sugar until well combined, followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In another bowl, sift together the Dutch-process cocoa, flour, baking powder, salt, and espresso powder to combine and aerate the dry ingredients.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the brownie batter into your prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Once baked, remove the brownies from the oven and let them cool in the pan for at least 15 minutes before slicing into squares and serving.
Adapted from kingarthurbaking.com. Ingredients sourced from the original; description and instructions are original to Fork.